Ahhh, fall. Though I am not too excited to be heading into winter – since I prefer hot weather to cold – I cannot deny my excitement over all the fall colors, fall produce and all the holidays. One of the early fall ingredients that I absolutely adore is figs. I happened to have some figs just sitting in the fridge and I thought that a nice crumbly loaf cake would go well with a cup of tea or coffee (of course such cake being topped with figs). And then of course, figs and chocolate just go so well together – voila, I present a crumbly chocolate vanilla and fig loaf cake.
- 200g flour (you may need a bit more depending on your flour and the consistency of your batter – I will talk about this a bit later)
- 180g + 1tbsp butter (at room temperature)
- 4 eggs
- 4 figs
- 50g sugar
- 200g dark chocolate
- 2tsp of baking powder
- 1tsp vanilla extract
- 1tbsp honey
- In a bowl combine dark chocolate (broken into small pieces) with 1 tablespoon of butter and 1 tablespoon of honey. Place the bowl over a pot with boiling water (a bain marie) – ensure that the bowl does not actually touch the water. Melt the chocolate until the mixture is melted and fully incorporated.
2. Put the chocolate mixture aside so that it may cool down a bit.
3. Pre-heat the oven to 180c (the temperature is given for guidance only, my oven gets quite hot, therefore, I do my bakes at 160c – you will know your oven better than me). In a bowl combine eggs with sugar and beat with a mixer on medium speed for approximately 4-5 minutes, until the mixture is light and fluffy.
4. Add the softened butter, baking powder, vanilla extract and flour. Mix until well combined. As I mentioned previously how much flour you will need will depend, therefore, you have to add enough flour to make sure that your batter becomes thick but not too think (it should quite easily slide – not run – off a spoon).
5. Take a spring form, butter it lightly and sprinkle with flour (lightly!). Place about 2/3 of the batter into the pan and spread evenly. Take the remaining 1/3 of the batter and pour the chocolate mixture into it. Mix to make sure that it is well combined. Place the chocolate batter over the vanilla batter.
6. Cut up the figs (I cut mine up in quarters) and place them over the chocolate batter pushing in slightly.
7. Bake for approximately 40 minutes or until the wooden pick comes out completely clean. Enjoy! This cake was quite a hit with my work colleagues as it is not too sweet and has that really good crumb – exactly what you would expect from a loaf cake.
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